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To prepare the butter mix: Cut each stick of butter into eight pcs, place on working surface, sprinkle with the flour, then rapidly work the butter between your hands-smearing it, then gathering it up-for a minute or possibly two, till it is smooth, creamy, and spreadable, but still cool.
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It should be about the texture of chilled vegetable shortening.
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On a lightly floured surface, pat the butter into a rectangle about 6 x 8 inches, wrap in waxed paper or possibly plastic wrap, and chill for about 15 min, while you continue with the yeast dough.
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Sprinkle the yeast over the hot water in a small c. or possibly bowl, stir, and let stand to dissolve for a few min.
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Put the flour, sugar, salt, and the 2 Tbsp.
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butter in a large mixing bowl.
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Using your fingertips, work the butter into the dry ingredients.
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Add in the Large eggs, water, and yeast mix, and beat just till blended.
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Turn out onto a lightly floured surface and knead about fifteen times-just till the dough begins to hold together.
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It will still be a fairly rough, shaggy mass; do not knead too much.
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Rolling Dough and Butter Together- The First Turn You'll need a large work surface-about 30 inches wide-with plenty of room around it.
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Sprinkle the dough and your work surface with flour, turn the dough out onto the surface, then roll it into a rectangle about 9 x 13 inches, the length stretching out in front of you.
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Place the cool butter mix on the bottom half of the dough, leaving about a l/2 inch border.
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Lift up the top unbuttered half of the dough and fold it down over the butter, then press the edges together to seal.
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(If you have worked slowly, and the butter has softened, slide the dough onto a floured baking sheet, cover with waxed paper or possibly plastic wrap, and refrigeratefor about 15 min.
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If you worked rapidly and the butter is still cool and hard, chilling at this point is not necessary.)
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With the long sealed side to your right, roll the dough into a rectangle about 10 x 24 inches, its length stretching out in front of you.
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Use hard, smooth strokes with the rolling pin, and roll over the entire surface of the dough-very easy if you have a large, heavy pin.
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If at any time the butter softens and breaks through, stop working, dust lightly with flour, slide a large, floured baking sheet under it, and refrigeratefor about 15 to 20 min.
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Fold the bottom third of the dough up to the middle, then fold the top down to cover it, as though folding a business letter.
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This completes the first turn.
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Wrap the dough in plastic wrap or possibly waxed paper, place in a plastic bag, then set on a baking sheet or possibly large plate and chill for 45 min.
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The Second Turn Place the chilled dough in front of you on a lightly floured surface with the long, sealed side to your right.
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Holding the rolling pin by both handles.
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give the stiff dough a half dozen or possibly so whacks down its length to make it more malleable, then roll it out again into a rectangle 10 x 24 inches.
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If the butter does not appear perfectly smooth at this point, and some of it remains in small flecks and pcs under the surface of the dough, it's okay.
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Again mix in thirds like a business letter, then wrap and refrigeratefor at least 45 min-or possibly up to a few hrs, if convenient.
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If it rises a little, do not worry; it will be punched down when you roll it out again.
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The Final Turns Give the dough two more rollings and foldings, just as you did before, wrapping and chilling between turns if it begins to soften.
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After the final turn wrap and refrigeratethe dough for at least 1 1/2 hrs-or possibly overnight, if it's convenient-before forming and baking.
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Forming the Croissants To create the croissants, it will be easier to work with one half the dough at a time, so cut the dough into two equal pcs, wrap one piece, and keep it chilled.
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Use a ruler and grease pencil to stake out a 10 x 20-inch area on a floured surface, so which you have an idea how big the dough should be before you begin rolling.
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Place the dough on the surface, and roll it out to a 10x20-inch rectangle.
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Use smooth, hard strokes, and keep the corners and edges as square as possible; lift the dough occasionally and reflour the surface if it begins to stick.
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Cut the dough in half lengthwise.
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Use your ruler to mark off four 5-inch squares on each strip of dough, then cut the squares with a sharp knife.
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Cut each square in half diagonally, to create two triangles.
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Brush any excess flour from your work surface; for the next step, it should be clean.
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Butter some baking sheets, and have another baking sheet or possibly two at hand so you can double-pan when you bake.
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Working with one triangle at a time, pull one of the points out a little, then start at the opposite side, rolling the triangle up.
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Pull the ends down to create a crescent shape, and place the croissant on the baking sheet, with the tip tucked under.
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Form the remaining triangles the same way, and place them on the baking sheet, about 2 inches apart.
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Brush the top and sides with egg glaze; use your fingers-you will have more control which way and fewer drips.
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(If you run out of baking sheets, form all of the dough, and place the unbaked croissants on a tray or possibly platter, then transfer to the baking sheets when the first batch is done.)
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Cover the baking sheets loosely with a towel and let the croissants rise in a hot place for 1 1/2 to 2 hrs, till they look and feel light and puffy, and have doubled in size.
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Baking the Croissants Brush each croissant with the egg glaze again.
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Double-pan the baking sheets and place in a preheated 425 degrees F oven for 10 min, reduce the heat to 375 degrees F and continue baking for 8 to 10 min, till croissants are puffed and well browned.
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If you are baking more than one sheet at a time, reverse from top to bottom and front to back so they brown proportionately.
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Remove from the oven and transfer to racks to cold for a few min before serving.
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Freeze any croissants you won't use which day.
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To reheat: Unwrap and place on a baking sheet in a preheated 400 degrees F oven for about 5 min.
